We Bought a Quarter Cow! | Fitness, Cooking, & Real Life as a Couple
This is a casual YouTube vlog featuring Brianna and Mike Andes describing a day of fitness, errands, and food preparation centered on receiving and using a quarter of a locally raised cow. Brianna describes her new routine of fasted morning cardio followed by midday strength training (she finds lifting after eating improves performance), runs errands/returns, and visits a property briefly. They attempt to pick up a quarter cow (first attempt delayed because the meat was freshly cut and frozen overnight), successfully pick it up the next day, and inventory many cuts (ground beef, short ribs, soup bones, brisket, ribeyes, T-bones, chuck roasts, tenderloin, oxtail, liver). They fit the quarter-cow into their small freezer, grill ribeyes on the 4th of July, make bone broth in a pressure cooker (advises natural venting), pray over the meal, and rate the meat/cooking. The vlog closes with a date-night signoff.
Questions this video answers
July 7, 2025.
Pick up within two business days.
She said two per pack and estimated eight steaks total (implying four ribeye packs).
She said 6 T-bones total.
She predicted maybe "44, 45 pounds" (speaker-estimate).
Chapters
For that.
Good morning, you guys. Or technically, almost afternoon. I'm having a pre workout snack, which is strawberries and then this fake honey noodle on top. Low calorie, 15 calories per tablespoon. That's 14 of the calories as normal honey. And it tastes incredible. And it's sweetened with monk fruit and allulose. Not sponsored. I got it off Amazon, though, so try it out if you want to. This morning I didn't film it, but I did an hour of cardio right after waking up. Now we're on the Stairmaster. And then I came home, showered breakfast, then went to command center for a little bit of work and ran a couple errands. You guys remember in the last video, whenever or a couple videos ago, whenever I got Mike a couple shirts from Lululemon and I was saying how hopefully they fit him. Well, one of them didn't. And it's two big. So I'm gonna go return it and then just buy him an extra small online. And then I'm gonna strength train. So pre workout snack to get the carbs going so I can get a little bit of a nice arm pump for later, you know? But that's the update. I feel like this hairstyle makes me look like a little school girl, so I don't really know how I feel about it. I got my hair straightened yesterday, and it's a little frizzy. I don't know what to do with it. So I just did this hairstyle anyway, is the first of the month, which. And every other month I go to one of Mike's real estate properties. It's kind of like an apartment. Not really. It's 10 units. But I'm gonna go to the Laundromat, which we have filmed twice before, and I'm gonna empty out all the quarters and just make sure everything's good at the property. So let's.
What's up, guys? I feel like this vlog is kind of everywhere. I'm like, vlogging half my day and then just not even. I just forget to do the rest. But I just wanted to give you guys a little update about my cut. Recently, I have been doing facet cardio, like, first thing whenever I wake up. And then I have breakfast, sometimes even lunch. Then I go and do my lift. And it has been so much better because I used to lift first thing in the morning and then do my cardio right after that. And I would, like didn't have any food in my system, and I was just dragging, like, I Felt like my lifts were not really great. And now that I'm saving my lifts for the middle of the day, I have so much more energy than throughout. I feel like I'm really giving it my all. Whereas in the morning, because I didn't have energy, it was just kind of like a half effort workout. So if y' all have the means to do it, I highly recommend trying to lift like midday or at night, like once you already have food in your system and not doing it fasted like I used to do. Just something to give a try. So we know Augusta's colors are yellow and whatnot. I.
Didn'T love wearing yellow. Just felt like it wasn't my color. But, you know, it's time that I started to get some yellow in my wardrobe. You know, gotta be supportive. And we have the seven figure banquet coming up for all the Augusta owners who made a million in revenue last year. So I figured, you know, now the time I need to get yellow articles of clothing to wear for that at least. So I have some shirts that actually worked out in my closet. I just, like bought a bunch of stuff on Amazon and I was like, this is the beauty of Amazon, you guys. You can, like buy a bunch of stuff and then whatever you don't want, you just return it. And it's so much better than like walking through a store wasting time not even finding anything. So I just have a couple returns to make because a few things didn't make the cut. This yellow dress, I was hopeful, but it's not gonna work. So anyways, I'm gonna go get my lift in. It is almost 10 o' clock right now. Ever since.
Working out during the day, like, ever since strength training in the midday, because I have so much more energy, I can push myself harder. I am so sore, y'. All. I am so sore. I am still sore from my leg day that I did Sunday morning. And my shoulders like this motion. Oh, that was from. What did I do? Arms Monday. It was Monday and I'm hurting. It's good though. If I'm not sore after workout, I'm like, did I really push myself? So it's good. It's a great feeling. But I'm gonna work out, make those returns, and then I have a meeting at Anytime Fitness and I'm gonna film some social media content there. So let's.
So I'm gonna like, be doing this and then you're gonna be like talking to me, like you're telling me that. Sorry. Okay.
You guys, first of all, please ignore the Wet hair. I just got out of the shower, but guess where I'm going. I'm going to pick up our cow that. Well, the beef from the go last time. I think we got it in, like, got an eighth of a cow. We split it with salon. We know. But this time we're getting a full quarter. So I'm hoping that our tiny little freezer in our apartment will be able to fit it all. If not, we'll, you know, we'll get there when we get there. But I'm on my way to pick it up right now, and I'm so excited. When I tell y' all the ribeyes that we got from. You know what? I need to figure out where I'm going. First of all. Hold on. That ribeye that we had from the cow last time was the best I've ever had. I am not exaggerating, like, the quality of the fat. I could go on. It was so good. And also, like I said before, it just makes it feels good knowingly how the cow was raised and that it was here locally and that it's fresh, freshly processed. So I'm so excited. Hello, I'm here to pick up for Brianna. Yes. Awesome. Thank you.
That was just cut, like, a couple hours ago, so you may want to just pick it up tomorrow so we can freeze it overnight.
Okay. All right.
Sorry about that.
No problem.
I just wasted 40 minutes of my day driving to and from this place. They want to use their freezer to freeze it first so I can pick it up tomorrow. It's not that big of a deal. It just stinks that I wasted. Put gas in time. But it said on the invoice that I need to come pick it up within two business days to avoid extra fees for their freezer space.
So I came, like, three hours after getting notified. But you know what? It's okay. We're not gonna. It's okay. It's okay. We'll get it tomorrow. It's okay. Okay, you guys, it's the next day. I called the meat company this time to make sure that it was ready. So I don't just drive all the way there for nothing. And it is ready. So let's go give this a second try.
All of this is ground beef. And that's not even all of it. Stew meat.
We've got more stuff. Do meat.
Soup bones. I'm so excited for this. Cannot wait to make bone broth with that. More soup bones.
More soup bones. Short ribs, short ribs, stew meat, and so much ground beef.
Arm steak.
Never even heard of an arm steak. Another one. What is this? A beef tenderloin steak. Look how tiny. T bones. Chuck roast. I think I only got one of those. Rib eye. I'm so excited for this. Another ribeye. Another pack of ribeyes. I put two in each pack, so I think we have eight steaks total. Yeah, there's another one. And a chuck steak.
Is it that type of way? I realized two chuck steaks. Interesting. T bones. More T bones. Another chuck steak. So 6t bones total, y'. All. This is huge. This is a beef brisket. Then we have oxtail and some beef liver, which I'm so stoked about. That is so good. So all of this is a quarter of a cow. Quite the hole this cart set. The lifesaver. Definitely enough to do two trips because the ground beef itself is going to take one trip. There's so much. I Predict maybe like 44, 45 pounds of it. Crazy. I don't know what I'm gonna do if all this can't fit in our freezer. Let's see. I can't get over how huge this brisket is. Oh, that takes up so much space.
You guys.
Look at how beautiful. Can you tell I was struggling for space because I just threw what we had in the freezer already wherever I could to get it to fit. But I'm so grateful. Like, I'm so thankful we can even have a freezer full of meat like that and just like know where it came from, know that the cow is grass fed and everything like that. So a quarter of a cow actually fit perfectly in this tiny freezer. I definitely want to make this a regular thing, cuz also for the value, buying it just like that instead of from Costco or whatever. Per steak, it's so much better. So I'm so excited. What's up, vlog? It is the 4th of July, and we are finally putting our grill to good use. We've had a grill out on our patio for.
It was a wedding gift, so for a few months now. And we haven't used it until now, so.
Good job. Now we're going to grill a couple rib eyes on there. It is such a perfect day here. The weather is gorgeous. This is like when you want to be in Bellingham or in Washington and nowhere else. Also, oh, my goodness. I made some bone broth and I'm so excited. Excited about it.
It's ready. It got hot, like, immediately.
Really good. Salt is really all you need for a steak. Whenever a ribeye is this good, that Is all you need.
No, you need a fork and a.
Knife and a plate and a belly.
All right, Away from that asmr. Go check out this wonderful Chinese creation. Yeah. Now we're cooking. Cooking with Crisco.
Oh, yeah, it's heated up. We got this hooked up. This is actually from the tiny house. Both of those. That one's empty. That one's full. Probably not super kosher here in terms of safety. Oh, brand new grill.
Let's go.
One day we'll get a table for it, but for now, it's working.
You're all salted. You can have go.
All right.
Do you want to trade?
Trade. You go for it. Oh, I'm sorry.
He.
Sizzle. Any grill masters out there are gonna cringe so badly.
All right.
Beautiful.
Okay, now I gotta ask Chachi bt, how long we supposed to barbecue it for?
Eyeball it? Yeah.
Oh, yeah. We out here eyeballing everything. Let's go.
In other food related news, I am making more bone broth in the pressure cooker, also using soup bones from our cow. So it's been naturally venting for 26 minutes now. So it should be good to go. I don't know if any of y' all use a pressure cooker, and especially if you make bone broth in it, let it naturally vent. Meaning, like, once the timer is up and it's finished, just like, let it sit. Let it sit for a little bit. Because if you let it. If you try to vent it manually off the rip, there will be a big mess. I learned the hard way. So I'm gonna go ahead and start venting it myself.
Guys.
Check it out.
It looks so good.
How are we doing up here?
I'm watching it.
These smells so good.
I'm doing so good at cooking it.
Have you lift the lid to check on.
Oh, I supposed to lift the lid. I've been looking at the dial. It says numbers.
I haven't checked on it, dude.
Yeah, I checked on it. I think it's time to flip it.
Yeah, I think so. Okay.
You know that guy, Gordon Ramsay? I think I got to take his job.
I think you should.
Yep.
And I think you could. Oh, that one's so wrong.
Yeah.
Okay.
Yeah, Good job. I'm watching grill master right there. My eye on it.
Thank you.
She's gonna put it in our belly.
True.
What a great system here. Yeah. Those look so good.
Yeah.
Good job.
Yeah, thanks. Do I pass my home economics class?
You do.
Oh, yeah.
The meat is, like, falling off the bone. It's. Yeah, it looks awesome. Is this quick cooked all the way?
Probably not. Is it?
No, not even close.
Not really.
Mine's good.
Okay. No, that's good.
But yours seems more bloody.
It's okay.
Cut it just like. Go ahead.
Yeah, it's like raw.
Raw pay. Yep, go ahead.
Lord Jesus, thank you so much for this food that you provided us with and for just giving us the blessing of being able to have this cow. Lord, pray that this food is nourishing, strengthening to our bodies and that you bless everyone and keep them safe on this fourth of July. Lord, we give you all the honor, glory, and praise in Jesus Christ's name. Amen.
Thank you for the cow gave his life.
Look at this, you guys. I made bone broth as I just showed you. And Mike requested extra salt and red pepper in his. Is it really hot top? Okay, taste test. I wonder if you cooking it more affected the weight. Actually, I shaved some off so it doesn't matter. The fat quality is so good. You guys get a load of that.
10 out of 10.
Overall rating.
Not as good as the last one. I think the cut was slightly different. Also, Michael's barbecuing skills.
No, he did so good. After the second round it was cooked perfectly.
Definitely a high eight though. Last one was nines though.
I would say. Yeah, I would give this one like an eight for sure. Yeah, he did really good at the top.
360 view. This is unreal.
Brandon's strategizing.
Yeah, stretch it out. No, no, no, no, no.
All right, vlog. Since yesterday was fourth of July, we didn't have our weekly Friday night date night. So we are making up for it tonight. Can't miss it. So that is where we are headed. I'm ending off the vlog here, so I hope you enjoyed. I hope you all had a Fantastic and safe 4th of July and have a great day. Bye.
Bye, vlog.
I see you next week.
